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  • #16

    Re: Sauerkraut

    Originally posted by Egon View Post
    In the past we used wooden beer or wine barrels for making sauerkraut. Boards and rocks held the
    kraut down and the wood lid was used till the contents were ready. I still have one of the barrels. It should be at least 80 years old by now.
    Mother in law still makes it like this using Plastic Barrels (wooden ones are long gone) with rocks and wooden lids to keep it compressed.
    Been doing that for over 50 years not to far from you on Big Tancook Island.

    Personally hate the stuff, only one in either family that does, lol

    She uses at least 2500Lbs of cabbage in the fall. One thing that was always critically important was the ambient temperature.
    Because her building was on a raised platform and not a cement slab, had to wait a few weeks later than anyone with a cement floor in their building.

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    • #17

      Re: Sauerkraut

      Originally posted by hoeeee View Post
      Hey Egon: I knew you were old but not that old 😅
      Getting close. A couple of years.
      Egon
      from
      The South Shore, Nova Scotia

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      • #18

        Re: Sauerkraut

        Originally posted by Egon View Post

        Getting close. A couple of years.
        I knew it 😉
        Wayne

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        • #19

          Re: Sauerkraut

          So because of this thread (thanks Russ), a week ago we started a batch following the recipe Leo provided. Cabbage with added beets, carrots, ginger and turmeric sounded good.
          Yesterday was the first taste test. Verdict: not very "sauer" yet but tasty and a nice compliment to bbq pork tenderloin (not shown). One jar into the fridge and the other back on the shelf to "cook" some more....

          Click image for larger version

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          nnieman and Wally in Calgary like this.

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          • #20

            Re: Sauerkraut

            Thanks for recipe, i'll try it today!

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            • #21

              Re: Sauerkraut

              dont have time to make it but buy the Kunne one. Looked it up one time and there are all kinds of benefits to eating it, even if just a table spoon a day.

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              • #22

                Re: Sauerkraut

                Throw some caraway seeds in with the cabbage.

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